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French Fritter Paste (Beignets Souffles)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 15. The excerpt below is the record exactly as published.
FRENCH FRITTER PASTE (BEIGNETS SOUFFLES). One quart of water, eight ounces of butter, one pound of flour, about eighteen eggs
Cook this with the app: pantry check, scaling, and the assistant.